Rapid fermentation is a food nutrition term, which refers to shortening the fermentation cycle, improving equipment utilization, and increasing output by controlling fermentation conditions while maintaining the original flavor. The no-fermentation time method, also known as the direct fermentation method, is a method in which all bread ingredients are mixed at once to form dough and then enter the fermentation process. The principle is to increase the dough fermentation rate and shorten the fermentation time by appropriately increasing the amount of yeast added and raising the fermentation temperature. The advantages of the one-time fermentation method are simple operation, short fermentation time, better bread texture and flavor, and can save equipment and manpower. However, the disadvantage is that the dough has poor resistance to mechanical mixing and fermentation. The quality of the bread is easily affected by raw materials and operating errors, and the bread ages quickly.

Short-time fermentation refers to a fermentation method that does not exchange other materials with the outside world during the fermentation process, except for continuous aeration (aerobic fermentation) and the addition of acid and alkali solutions to adjust the pH of the fermentation liquid. . The amount of culture medium is added at one time and the product is harvested at one time. This is a fermentation method that is widely used at present. The no-fermentation time method has the advantages of short production cycle, high efficiency, high output, little fermentation loss, high yield, saving equipment investment, labor and workshop area, and reducing energy consumption and maintenance costs. The bread has pure flavor and no odor. With advantages such as less defective products, it has become the main method for industrial bread production. However, since the direct fermentation method completes the fermentation in a short time, or even directly shapes it without fermentation, the product lacks the taste and aroma that fermented products should have. The fermented bread has poor flavor and insufficient aroma. At the same time, the bread produced by the rapid fermentation method also has It has shortcomings such as rapid aging, short storage period, and difficulty in keeping fresh.